As the heart of Autumn is now upon us: foliage season is ending, postseason baseball in full swing, chilly temperatures even in California; it’s prime time for apple cider and pears. But, before Happy Hour commences on this mid October Friday, here’s one consideration to ponder that started in Scandinavia and has since started makingContinue reading “Plat du Jour October 12, 2012: Pear Cocktail for the Weekend and Why Smørrebrød is the Ultimate Sandwich”
Author Archives: trevsbistro
Beer of the Week: Southern Pacific Brewing Co.’s Deep Amber, San Francisco
San Francisco and the entire Bay Area have been having a frantic and belated craft brewing renaissance the past two years, long after the first wave swept through fellow west coast cities San Diego, Portland, and Seattle. Perhaps it was because the city cherishes beloved Anchor Brewing as the symbol of the city’s beer culture,Continue reading “Beer of the Week: Southern Pacific Brewing Co.’s Deep Amber, San Francisco”
Tuesday’s Project: Weeknight Sauce? Go for Pesto
Originating from the Liguria region of Italy along the humble, arching coastline between the glitzy French and Italian Rivieras, pesto is one of the world’s most treasured sauces. It’s also one of the world’s most basic sauces. The fresher, more fragrant the basil, and the more elegant, expressive the olive oil, the better your traditionalContinue reading “Tuesday’s Project: Weeknight Sauce? Go for Pesto”
Plat du Jour October 10, 2012: Can a Restaurant Really Be Critiqued After One Visit?
Last week I was discussing with a husband and wife, restaurateur and chef team about the now dozens and dozens of outlets for the media and the public to review their restaurant. I, for one, never support trusting reviews where the merits and critiques of the restaurant are in the typical sparse, harsh “Yelp style:”Continue reading “Plat du Jour October 10, 2012: Can a Restaurant Really Be Critiqued After One Visit?”
Greetings from…San Antonio and Lockhart, Texas!
The final installment of “Greetings from…” heads deeper into the heart of Texas for some classic barbeque brisket in the Barbeque Capital of the State (which means by default possibly the Barbeque Capital of the World), along with a city that very soon will be on par with Austin, Dallas, and Houston when it comesContinue reading “Greetings from…San Antonio and Lockhart, Texas!”
Restaurants: Central Kitchen, San Francisco
There’s no need to compare Central Kitchen with its smash hit pasta and pizza centric older sibling a block away, Flour + Water. The pair are owned by the same chef, Thomas McNaughton and his group ne timeas, and both have a razor sharp focus on the caliber of ingredients and preparations. That’s about it.Continue reading “Restaurants: Central Kitchen, San Francisco”
Greetings from…Houston!
Houston, the problem is certainly getting solved. That problem would be how to create a marquee cultural city amidst the endless sprawl that is Houston, Texas. Our fourth largest city in this country, Houston would never be mistaken for one of the four most impressive dining cities. That is not intended to be a slantContinue reading “Greetings from…Houston!”
Wine of the Week: 2010 Durin Pigato, Liguria, Italy
It’s time to head back to Italy for this week’s notable wine. That means it’s time to learn about another new obscure grape that you probably have never heard of from a region you’ve heard the name of, but don’t know where in Italy it actually is located. Liguria, of course best known as theContinue reading “Wine of the Week: 2010 Durin Pigato, Liguria, Italy”
Greetings from…Austin!
Dallas and Houston are the enormous, Texas-sized metropolises. They’re both in the list for 10 most populated regions of the country. They get the headlines. They have the professional sports. They have major urban problems and major urban glamour. Yet, neither is generally considered the food and drink capital of Texas. That would be theContinue reading “Greetings from…Austin!”
Tuesday’s Project: Pane all’ Olive, Jim Lahey’s Olive Bread
Jim Lahey, the brilliant baker and founder of New York’s Sullivan Street Bakery and its sibling pizzeria Co., you would think would have a ridiculously complex recipe for his signature bread. Listening to some of the foremost boulangers in Paris and reading their recipes for baguettes, and hearing a master pizzaiolo from Naples talk aboutContinue reading “Tuesday’s Project: Pane all’ Olive, Jim Lahey’s Olive Bread”
Trev's Bistro 